Recipes from Maria's Kitchen

Pan Seared Chicken Prosciutto with Goat Cheese


Prep Time: 10 mins
Cook Time: 20 mins
Yield: Serves 6

Ingredients:

6 oz. prosciutto, divided

2 Tbsp. olive oil, divided

6 boneless, skinless chicken breast halves (about 1 ¾ lbs.)

Salt and pepper, to taste

1 jar Bertolli® Riserva Marinara Sauce, heated

4 oz. goat cheese, crumbled


Directions:

Coarsely chop half of the prosciutto. Heat 1 tablespoon olive oil over medium heat in large nonstick skillet. Add chopped prosciutto and cook 2 minutes or until crisp. Remove and set aside.

In same skillet, add remaining olive oil, and heat over medium heat. Season chicken with salt and pepper and cook 8 minutes or until browned, turning once.

Pour Bertolli® Riserva Marinara Sauce over chicken and stir in chopped prosciutto. Evenly top chicken with sliced prosciutto and goat cheese.

Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 5 minutes or until chicken is thoroughly cooked and cheese is melted.

Serve over sautéed spinach or pasta, if desired.




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